How to Grill Coho Salmon: Lemon Butter, Soy Glaze & Skewers
Grill coho with room to control the heat
Silver salmon is coho. For grilling, choose similar-sized portions and leave a cooler area of the grill available if the surface browns before the center cooks. A basket or tray helps support delicate or skinless pieces.
Coho Salmon Fillet Portions ship frozen and suit these recipes after thawing. Our fresh whole silver salmon is a different format: the 6–10 lb order weight includes the whole fish, which needs preparation before use as fillets.
Basic method for four portions
- Thaw the fish under refrigeration according to its packaging instructions, including any instruction to remove vacuum packaging first. Pat dry and brush lightly with oil.
- Preheat and clean the grill. Set up medium heat with a cooler area to one side; follow the grill manufacturer’s instructions for oiling the grate.
- Place skin-on fish skin-side down. Begin checking after about 4 minutes. Turn gently if needed for browning, or finish with the lid closed over gentler heat.
- Continue until the thickest part reaches 145°F. Do not use an equal number of minutes per side or the fish’s supplier as a substitute for a doneness check.
- Lift with a wide spatula and serve with the sauce of your choice.
Three seasoning options
Lemon-herb butter: for four 6 oz portions, mix 3 tbsp melted butter, 2 minced garlic cloves, 1 tbsp lemon juice and 1 tbsp chopped parsley or dill. Reserve a clean portion for serving before brushing any onto raw fish.
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Honey-soy: mix 3 tbsp soy sauce, 2 tbsp honey, 1 minced garlic clove, 1 tsp grated ginger and 1 tsp sesame oil. Set aside a clean serving portion. Coat the fish with the remainder and refrigerate for 15–30 minutes. Remove excess before grilling, discard used marinade and watch the sweet coating closely for scorching.
Paprika rub: mix 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder and a pinch of thyme. Add pepper and salt to taste. Use on lightly oiled fish; add a small pinch of cayenne only if desired.
Coho skewers
Cut 1 lb boneless, skinless coho into evenly sized pieces, about 1½ inches. Coat with a little oil and the paprika seasoning, or ¼ cup sweet chili sauce mixed with 1 tbsp soy sauce. Thread on metal skewers or prepare wooden skewers according to their instructions. Grill over medium heat, turning carefully, until the largest fish pieces reach 145°F. Grill peppers and onions separately so they can finish at their own pace.
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Planks, thick pieces and serving
For a food-grade grilling plank, follow its soaking and use instructions; soaking does not guarantee it cannot ignite. Keep the fish on the plank without flipping and check the center. Thick portions benefit from gentler indirect heat rather than prolonged contact over the hottest part of the grill.
Serve with rice, grilled vegetables or the options in our fish side-dish guide. For oven cooking, see baked coho and a cooked-salmon salad.
The cooking endpoint follows FDA seafood guidance.
Browse Salmon within the main Fish collection.
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